Reviewer:

Paula O

Reviewed: Jun. 16, 2010

I used 1 cup of white sugar and one of brown. Yummy ! Yummy!

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3 users found this review helpful

Reviewer:

lailaa

Reviewed: May 12, 2010

This recipe is wonderful! I've made it several times and always get good reviews from my family. I followed the recipe as written, except leaving out the walnuts (personal preference).

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4 users found this review helpful

Reviewer:

CDFICKEN

Reviewed: May 9, 2010

This is such a wonderful recipe. The first time I made it I didn't change a thing, but now that I'm trying to be healthier and watching my diet I decided to make some changes. Instead of 2 cups of sugar I used 1 cup of sugar and 1 cup shredded carrot, 1 medium banana mashed, and for the 1c. oil I used 1c. of applesauce. It bakes beautifully and is so moist. It's wonderful the orginal way and it's wonderful with the lighter version. Just the best recipe!!!!!

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8 users found this review helpful

Reviewer:

MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

Reviewed: May 4, 2010

I did a few modifications to make the recipe healthier: substituted half of the oil with unsweetened applesauce, used 2 cups whole wheat and 1 cup regular flour, and cut out 1/2 cup of sugar. I baked one loaf and then added 1/8 cup of cocoa powder to the second half to make into muffins. Delish!

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Reviewer:

cora849

Reviewed: May 2, 2010

I made this zucchini bread to use up the zucchinis from our garden and it was excellent! Sweet, spicy and delicious - I'll definitely be making this again.

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Reviewer:

Stephanie

Reviewed: May 2, 2010

Delicious! I have always LOVED zucchini bread so when I found out my husband had never had it before I quickly searched for a recipe! This recipe is a great "base"...I did make quite a few changes based off what others said and per my own preferances. First, I completely replaced the oil was apple sauce, and cut the sugar to 3/4 a cup (btw: I only made ONE loaf) I also reduced the white flour and added some wheat germ. Instead of just cinnamon/nutmeg I used pumpkin spice (trader joes if you're lucky enough to live around one has an EXCELLANT pumpkin spice - I use it for everything that calls for cinnamon!) I think I probably used closer to two cups of zucchini too! As suggested I made a crumb topping, and it came out SO amazingly moist. I thought it was slightly undercooked, but its actually just the moisture from the extra zucchini etc! My husband LOVED it! This is a great bread to experiment with so have fun with it! :)

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Reviewer:

Shaynnon

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Apr. 26, 2010

everyone loved it. Made 4 batches in 2 weeks.

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Reviewer:

rafman

Reviewed: Apr. 18, 2010

Thank you so much for this recipe! My former admin. used to make this all the time and she would bring it in to work and it would be gone in less than an hour. It's been almost 4 years since I have had any zucchini bread... I guess I was really craving it because I'd eaten three slices before I offered any to my fiance! LOL- great, great, great

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Reviewer:

TJACKSON74

Reviewed: Mar. 26, 2010

I replaced half the oil with unsweetened applesauce, mostly peeled the zucchini so picky eaters in the house wouldn't see the green, and I used my "Cheasy" cheese grater I keep for parmesan to grate up the walnuts. I made the crumble topping but will make less next time. Right now I have enough of that left over to make a couple coffee cakes! This bread is fabulous. My picky daughters keep doing happy dances while eating it!

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